Description
This Cinnamon Roll Honeybun Cheesecake combines the sweet, spiced flavor of cinnamon rolls and honeybuns with a creamy cheesecake base, baked on a cinnamon roll crust and topped with a luscious glaze.
Ingredients
- 2 cans of cinnamon rolls
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp all-purpose flour
- 1/4 cup heavy cream
- Optional: glaze from cinnamon roll cans
Instructions
- Preheat the oven to 325°F (163°C). Grease a springform pan.
- Press the cinnamon rolls into the bottom and sides of the pan to form a crust. Bake for 10 minutes and remove from the oven.
- In a bowl, beat cream cheese until smooth. Add sour cream, sugar, eggs, vanilla, and flour. Mix until well combined.
- In a separate bowl, mix brown sugar and cinnamon.
- Pour half of the cheesecake batter over the crust. Sprinkle half of the cinnamon sugar mixture over the batter. Swirl gently with a knife.
- Pour the remaining batter on top. Sprinkle the rest of the cinnamon sugar and swirl again.
- Bake for 45-50 minutes or until the center is slightly jiggly but set.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Drizzle with cinnamon roll glaze before serving if desired.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Chilling the cheesecake overnight improves texture and flavor.
- You can add chopped pecans for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
